DSM Food Specialties

Alinda Days Romania 2013

Enzymes in Biscuits, Crackers & Wafers

Kees Veeke – Technical Service Manager Baking EMEA

May 2013
Trends in baking

Page 1
Global market for biscuits

The 2008 global biscuits market is estimated at >$60 bln or some 15 mln tons.
The market is expected to grow 3% each year by value and volume until 2013
resulting in sales of >$70 bln and volume of 18 mln tons.
Growth in the period 2003-2008 has been 4% by value/volume.

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Baking Enzymes – Value chain

Flour

Bakery shops
Improvers Industrial
Manufacturers Bakeries
Millers

Baking
Enzymes

Artisan

Retailers
Yeast Bakeries
Manufacturers

Fine Baking Bread Improvers

Other Ingredient
Manufacturers

Page 3
Biscuit Key Characterisitcs

Low moisture Long shelf life

< 5% > 180 days

Eat Unit weight

Crisp / Hard 4 - 16 gram

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Cracker Applications (Hard Doughs)

High water
Low fat
Well mixed

Page 5
Cracker Process Flows
Fermented Cracker Snack / Savoury Marie Type

Dough Mixer Dough Mixer Dough Mixer

Fermentation Rest Sheeting

Laminating Sheeting Cutting

Sheeting Cutting Baking

Cutting Baking

Baking

Page 6
Cookie Applications (Short doughs)

High fat
Low water
Enzymes not
widely used

Page 7
Cookie Process Flows
Rotary Moulded Wire Cut

Dough Mixer Dough Mixer

Rest Rest

Rotary Mould Wire Cut

Baking Baking

Page 8
Sponge Drops – cakes meet biscuits

a possibility

Page 9
Which for which product

Semi-Sweet Fermented Savoury

Wafers
hard dough crackers crackers

Alpha amylase

Endo protease

Xylanase

Cellulase

Glutathione

Page 10
Actions on gluten
Resulting in increased extensibility

Protease
(irreversible
)

Sodium Meta BiSulfite Cysteine / Glutathione

(Irreversible) (Reversible)

Glutenin Subunit (GS)

Cysteine
molecule
in GS

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Biscuits - Breakdown of Arabinoxylan

Highly branched area Open area Highly branched area Xylan Backbone

Unsubstituted Xylose
Xylan
Arabinose
Ferulic acid

Mono-substituted with arabinose Mono-substituted Di-substituted

linked to ferulic acid

Prevention of “Checking”
Plays a role in Sodium metabisulphite replacement

Page 12
Wafers – reduction batter viscosity

Control Bacterial protease + Xylanase

Page 13
Water Management – hard dough biscuit

Reduce water in formulation

No change in dough rheology
Reduce baking time
No change in end-product
(Aw, stack height)

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Hardness of the dough over time

direct after kneading

2 hrs aft kneading
4 hrs after kneading

160
140
120
100
force (g)

80
60
40
20
0
300 ppm HSP6000 300 ppm HSP6000
1
Control 2/3addition
5% less water 4/5 addition
10% less water

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Moisture and Aw in finished biscuits

Biscuit after 11 days (packed)

Moisture Aw

6 0,4
5,5
5 0,35
Moisture (%)

4,5
4 0,3

Aw
3,5
3 0,25
2,5
2 Control 300 ppm HSP6000 0,2
300 ppm HSP6000
Control 300 ppm HSP6000 300 ppm
5%3less water addition HSP6000
10%5 less water addition
1 2 water addition
5% less 4 water addition
10% less

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Baking time reduction

Control 5% water reduction 10% water reduction

Baking Time 7 minutes 6.5 - 6.7 minutes 6.5 - 6.7 minutes

Baking Time
7% 7%
reduction %

Is a water reduction of 10% and a reduction of baking time of 7% significant?

How does the cost-in-use of an enzyme link to potential energy savings and
benefits in oven throughput
Possibility to prolong crispiness?

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